Spring Asparagus Salad with Jammy Eggs
Ingredients
Scale
- 4 eggs
- 1 bunch of asparagus
- 6 oz of sliced prosciutto
- 4 T of olive oil
- 3 T balsamic vinegar
- salt and pepper to taste
Instructions
- Bring a saucepan full of water to a boil
- Carefully add the eggs one at a time
- Turn the heat down until they are just simmering and let cook for 6 1/2 minutes
- Drain immediately and fill the pan with cold water
- Toss the asparagus with 2 T olive oil and grill over medium high heat until they soften and start to blacken a bit
- Peel and cut the eggs in half and arrange on a platter with the asparagus and sliced prosciutto
- Drizzle with the rest of the olive oil and balsamic vinegar and sprinkle with a little salt and a few grinds from the pepper mill